Baby Basil Pesto

Yield: 2 cups (enough to serve over pasta for 4)
Total prep time: 15 minutes

  • 1 cup raw walnuts
  • 3 small cloves garlic- chopped (1 generous tablespoon)
  • 2 tablespoons lemon juice (usually the juice of one lemon)
  • 2 tablespoons lime juice (usually the juice of one lime)
  • 3 tablespoons nutritional yeast (AKA Nooch- optional but kinda awesome and cheesy)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon kosher or fine sea salt
  • 6 cups Greenbelt Basil Microgreens
  • more salt to taste
  1. Place all of the ingredients except basil greens in the bowl of a food processor fitted with a steel blade.
  2. Pulse a few times to combine, then with a rubber spatula, scrape down the sides of the bowl and continue to blend until smooth.
  3. Add in microgreens at this point and pulse to combine.
  4. Serve over pasta of choice with fresh grape or cherry tomatoes.
  5. Garnish with basil sprigs and or cold!

    The pesto will keep for 5 days but best used the day you make it! Enjoy!

Margie Cook

Vegan Lifestyle Coach
Margie Cook is a Registered Holistic Nutritionist (RHN) and a Certified Vegan Lifestyle Coach and Educator (VLCE). Prior to becoming a nutritionist and vegan kitchen coach, she worked in the event planning business and ran her own catering company. Also an artist, Margie works with food the way she would with paint. Turning every meal into an opportunity to create something meaningful and beautiful. She is also a proud mother and resident chef to 4 kids under 12. Margie draws on her lifelong love of healthy and delicious plant based food to help clients stay in balance on a vegan diet.

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